Vegetable Risotto

This risotto is bursting with flavour, packed with crunchy vegetables such as carrot, pumpkin, broad beans, and roasted parsnip, finished with roasted hazelnuts, fresh sage, and Parmesan cheese. Served with a refreshing salad dressed with a lemon vinaigrette.

Pumpkin, carrot, green beans, pointed cabbage, celery, broad beans, white onion, yellow beetroot, radish, courgette, rocket, garlic, lemon juice, fresh basil, sage, Kalamata olives, capers, fennel seeds, hazelnuts, Parmesan cheese, Carnaroli rice, Dijon mustard, Noilly Prat vermouth, organic vegetable stock, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, mosterd, noten, selderij, sulfiet.

Microwave

Heat the risotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the risotto covered with aluminium foil or an ovenproof dish for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Stir halfway through to ensure everything is heated through. Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy117,4 kcal

Protein3,72 g

Fat5,49 g

of which saturated1,08 g

Carbohydrates11,86 g

Dietary fibre2,28 g

Salt0,43 g

Average weight: 540 g

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